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Data · collection · 2015

Proximate composition, amino acid and fatty acid composition of fish maws

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Fish maws are commonly recommended and consumed in Asia over many centuries because it is believed to have some traditional medical properties.

Description

This study highlights and provides new information on the proximate composition, amino acid and fatty acid composition of fish maws of Cynoscion acoupa , Congresox talabonoides and Sciades proops . The results indicated that fish maws were excellent protein sources and low in fat content.

The proteins in fish maws were rich in functional amino acids (FAAs) and the ratio of FAAs and total amino acids in fish maws ranged from 0.68 to 0.69. Among species, croaker C. acoup a contained the most polyunsaturated fatty acids, arachidonic acid, docosahexaenoic acid and eicosapntemacnioc acid, showing the lowest value of index of atherogenicity and index of thrombogenicity, showing the highest value of hypocholesterolemic/hypercholesterolemic ratio, which is the most desirable.

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Provenance · 2 source records, 17 field assertions
SourceKeyLast seenRaw
DataCite10.6084/m9.figshare.c.209002712 d agoJSON v1
DataCite10.6084/m9.figshare.c.2090027.v112 d agoJSON v1
FieldAssertionExtractorEvidence
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